Breeding Of Indigenous Wine Yeast And Fermentation Of Low Alcohol Wine

Wine yeast fermentation process in wine plays a very important role, it will be grape juice sugar into alcohol and carbon dioxide, while generating glycerol, higher alcohols, aldehydes, esters and other metabolites, directly affect the wine's color, aroma and texture, determine the quality of wine, the formation of the essential characteristics of wine. So get good performance with a variety of specific yeast strains to enhance the competitiveness of the wine market and commercial value, shorten the fermentation cycle and reduce production costs, thereby improving competitive advantage.In this experiment, the orchard soil in Tianjin and Tianjin the property of three kinds of grapes:Riesling, Muscat, Cabernet Sauvignon as experimental material, soil, grape skin and through the screening of natural yeast fermentation, and identification was carried out and fermentation characteristics of the experimental results show that the fast growth and reproduction of strain M502, the fermentation ability.At the same time have been identified by UV mutagenesis of S. cerevisiae, and its fermentation performance was tested. The results showed that:After the yeast by mutation of yeast than without the mutation are more resistant to SO2 capacity, laboratory yeast Saccharomyces cerevisiae isolated from SO2 concentration at 100mg/L of its future, its ability to clear anti-SO2 enhanced.Wine contains more than 200 kinds of nutrients beneficial to human health, including sugars, organic acids, amino acids, vitamins, polyphenols, salts, etc., but the ordinary wine higher alcohol content (12% v/v or so), has restricted the The consumers of wine drinking, low alcohol wine with ordinary wine color and aroma, its nutritional composition is consistent with the ordinary wine, but alcohol is low. Therefore, this experiment selected from the local wine yeast, select one of the five, for a low alcohol wine brewing. The results show that the use of the local screening of the yeast fermentation, production of low alcohol wine has a light color, to clarify the unique characteristics of aroma, while the use of gas chromatography of their ethyl carbamate, the results show that M502 and screening of yeast UY brewing low alcohol wine in ethyl carbamate slightly higher than commercial yeast.3. the results show that: The first ultrasound for 20 minutes then add the 120mg/L of SO2 on the killing effect of yeast and other bacteria is more significant.